Cornbread is a true comfort food. It’s always a dinner favorite on the side. This is the best
gluten free cornbread mix I have tried. This cornbread mix is so good, I serve it to
the whole family and they have no idea it is gluten-free. It actually tastes
better than the grocery shelf cornbread mixes I’ve bought in the past before my diagnosis of gluten intolerance.
I follow the
directions on the box but change it up just a bit. I add a ½ cup of sugar
instead of ¼ cup and an extra egg that makes it a bit fluffier. I don’t drink buttermilk
so I substituted it with almond milk but it works with whatever milk choice. I also suggest using a muffin tin instead of a pan because it bakes more evenly.Keep the Muffins Fresher Longer:
Store them in an air tight container and keep in the refrigerator. They reheat very well for few days without losing texture or flavor. Around about the fourth or fifth day, they start to dry out a little bit but nothing too serious.
*For a twist of Sweet and Spicy add a ¼ cup of chopped, seeded jalapeno into the already mixed batter and switch the sugar with 2 tablespoons of honey. Enjoy!
